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8 servings, 2 cups each
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This Mexican stew's name, pozole, refers to whole-kernel hominy -- kernels of dried corn that have been treated with an alkali solution and boiled to loosen the skin, which is then scrubbed off. When boiled further, they puff up.
Prepare as directed, omitting the tomatoes, hominy, corn and cheese; cool. Cover and refrigerate up to 2 days. When ready to serve, bring the pozole mixture to boil on medium-high heat. Reduce heat to medium-low. Add tomatoes, hominy and corn. Cook 30 minutes, stirring frequently. Serve with cheese as directed.
Pozole recipes, traditionally made with pork broth, may vary in color from white to red to green, depending upon the color of the hominy and the color of the peppers used.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.